Description

A comforting and nourishing Italian Pastina Soup featuring a smooth vegetable broth blended with tender pastina pasta. This easy-to-make soup combines aromatic vegetables and subtle seasonings, perfect for a cozy meal.

Ingredients

Main Ingredients

1 cup pastina pasta (stelline shape or similar)
1 brown onion, roughly chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
4 garlic cloves, roughly chopped
6 cups vegetable broth (or chicken broth, low-sodium preferred)
Salt and black pepper, to taste
Optional: 1 bay leaf
Optional: 1 parmesan rind

For Garnish (optional)

Chopped parsley
Grated parmesan cheese
Drizzle of olive oil

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Instructions

Prepare Vegetables: Roughly chop the onion, carrots, celery, and garlic cloves to prepare for boiling.
Simmer Vegetables: In a large pot, pour the vegetable broth and add the chopped vegetables, bay leaf, and parmesan rind if using. Season with salt and black pepper. Cover the pot and simmer over medium-high heat for about 20 minutes until the vegetables are tender.
Strain Vegetables: Check the vegetables for doneness with a fork; they should be soft and tender. Remove the bay leaf and parmesan rind. Use a slotted spoon or colander to strain out the vegetables from the broth.
Blend Vegetables: Transfer the cooked vegetables to a blender, add ½ cup of water, and blend until smooth to create a creamy vegetable base.
Combine Soup Base: Pour the blended vegetables back into the pot with the broth, stirring to combine. Taste and adjust seasoning as necessary with salt and pepper.
Cook Pastina: Bring the soup to a boil and add the pastina pasta. Stir the soup every minute to prevent the pastina from sticking to the bottom of the pot. Cook for 5-6 minutes, or until the pasta is tender but not mushy.
Serve and Garnish: Ladle the soup into bowls and garnish with chopped parsley, grated parmesan cheese, and a drizzle of olive oil, if desired. Serve warm and enjoy your comforting Italian Pastina Soup.

Notes

To keep sodium low, use low-sodium broth and adjust salt according to taste.
The parmesan rind adds depth of flavor but can be omitted for vegetarian versions.
Pastina cooks quickly, so stir frequently to avoid sticking or clumping.
For a vegan version, omit parmesan cheese and use only vegetable broth.
This soup can be stored in the refrigerator for up to 3 days; reheat gently on stovetop.